Old Fashioned Beef Stew Recipe

I love how this hearty beef stew brings together tender chunks of beef with vibrant veggies immersed in a rich, flavorful broth. The red wine, tomato paste, and herbs create a beautifully balanced profile that makes every bite comforting and satisfying. It’s the ultimate feel-good dish for a relaxed evening at home.

I love making an Old Fashioned Beef Stew that is filled with savory flavors and packed with nutrition. I start by browning 2 lbs beef chuck cubes in 2 tablespoons vegetable oil and tossing them with 3 tablespoons all-purpose flour, salt and pepper to lock in the juices.

The tender meat is then mixed with a large chopped onion and 3 minced garlic cloves for depth of flavor. I add 4 cups beef broth along with 1 cup red wine which gives it a richer taste, and mix in 2 tablespoons tomato paste.

I also toss in 4 large carrots, 3 cubed potatoes, and sliced celery to make sure every bite has enough veggies. The stew is seasoned with 2 bay leaves and 1 teaspoon dried thyme.

This recipe is a thick slow cooker beef stew that keeps you full with protein and vitamins while delivering comfort in every spoonful.

Why I Like this Recipe

I like this recipe because its super hearty and comforting, perfect for when im craving something warm and filling. I also love that the beef turns really tender after cooking and the veggies add a nice sweet touch to the savory broth. The red wine addition (if you want to try it) gives the stew a richer flavor that makes it feel a bit fancy, even tho its a simple dish. Lastly, I like how easy it is to make cause its mostly one pot and the step by step instructions make it easy to follow even if you arent a master chef.

Ingredients

• Beef chuck: Packed with protein and flavor that makes the stew rich and hearty.
• Carrots: Give a natural sweetness while adding fiber, vitamins, and a burst of color.
• Potatoes: Provide comforting carbohydrates and a tender texture to balance the stew.
• Garlic: Intensifies the overall taste with a subtle zing and shares healthful benefits.
• Onions: Lend a sweet, aromatic depth that enhances the stew’s savory profile.
• Red wine: Offers an optional complex and slightly tart richness for extra depth.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1 inch cubes
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, roughly chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional if you want a richer flavor)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 large carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 2 celery stalks, sliced
• 1 cup frozen peas (add during the last few minutes)
• Fresh parsley for garnish (optional)

How to Make this

1. Season the beef cubes with salt and pepper and toss ’em in the flour.

2. Heat the vegetable oil in a big pot over medium-high heat and add the beef in batches, browning them on all sides.

3. Remove the browned beef and add the chopped onion and minced garlic to the pot, cooking until they start to get soft.

4. Stir in the tomato paste and pour in the red wine if you’re using it, letting it simmer a bit to reduce.

5. Return the beef to the pot and pour in the beef broth, stirring everything together.

6. Add the bay leaves, dried thyme, carrots, potatoes, and celery to the mix.

7. Bring it to a simmer then lower the heat, cover the pot and let it cook for 1 1/2 to 2 hours until the beef is nice and tender.

8. In the last few minutes of cooking, stir in the frozen peas.

9. Taste the stew and add more salt or pepper if needed.

10. Garnish with fresh parsley if you like and serve it hot.

Equipment Needed

1. Large heavy-bottom pot for browning the beef and letting the stew simmer
2. Mixing bowl to toss the beef with flour, salt and pepper
3. Chef’s knife for chopping the onions, garlic, carrots, potatoes, and celery
4. Cutting board to safely cut all the ingredients
5. Wooden spoon for stirring everything in the pot
6. Measuring cups and spoons to measure broth, wine, and tomato paste
7. Pair of tongs to carefully move the browned beef around

Make sure you have these items ready so you can cook the stew without any hiccups.

FAQ

Old Fashioned Beef Stew Recipe Substitutions and Variations

• Beef chuck: You can sub in other types of stew meat like beef brisket or round instead. They work real well in a slow-cooked stew.
• Vegetable oil: Try using canola oil or even olive oil in place of vegetable oil if that’s what you have on hand.
• Red wine: If you prefer not to use wine, just add extra beef broth or mix a bit of red wine vinegar with the broth for a similar tangy flavor.
• Frozen peas: If fresh peas or green beans are more convenient, you can use those instead, just add them towards the end so they stay crunchy.
• Dried thyme: If you dont have dried thyme, a pinch of oregano or rosemary can give you a similar herby punch in your stew.

Pro Tips

1. Make sure you don’t overcrowd the pan when browning the beef. Doing it in smaller batches helps get a proper crust on each piece which adds so much flavor during the long simmer.
2. If you decide to use red wine, be sure to let it cook down a bit before adding the broth; this not only reduces the alcohol but also concentrates the rich flavor of the stew.
3. Stir in the frozen peas only at the very end since they cook really fast and you want them to stay nice and bright green rather than get mushy.
4. Taste the stew a couple of times as it cooks and adjust salt and pepper gradually. Sometimes you might need a little extra seasoning after all the flavors meld.